Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost

McCray, Sally; Maunder, Kirsty; Barsha, Laura; MacKenzie-Shalders, Kristen

doi:10.1111/jhn.12580

Cited by 50 publications

(78 citation statements)

References 44 publications

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“…A recent study, in 2018, published comprehensive measurements of outcomes reported for RS (Room Service) in a public hospital setting, where RS allows patients to order meals 'for a time that suits them' which meet their nutritional requirements. Meals are prepared and delivered within 45 min of an order being placed [14]. This study found statistically significant increases in both total energy and protein intakes, with the implementation of RS compared to TM (traditional foodservice model).…”

Section: Discussionmentioning

confidence: 82%

“…This study found statistically significant increases in both total energy and protein intakes, with the implementation of RS compared to TM (traditional foodservice model). These positive outcomes including reported cost benefits are important to hospitals that continue to investigate strategies to assist patients to increase their nutritional intake, as poor food intake has been recognized as a risk factor for negative and costly clinical outcomes and an increase in nutritional risk [14]. The involvement of a Food Service dietitian in this study was significant and important to the operation and success of this study, further emphasizing the need for this role.…”

Section: Discussionmentioning

confidence: 88%

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Improved meals service and reduced food waste and costs in medical institutions resulting from employment of a food service dietitian – a case study

Yona

Goldsmith

Endevelt

2020

Isr J Health Policy Res

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Background: A recurring problem in medical institutions is patients not always receiving food meeting their nutritional and medical needs. A proposed contributing factor is non-inclusion of dietitians in food service staff. Recently, positions for food service dietitians in hospitals were created. For the newly defined role of "Food Service Dietitian", comprehensive training courses were developed (70 dietitians participated). Objective: To examine the impact of the addition of the role of a "Food Service Dietitian" in medical institutions on suitability of foods served, food costs and food waste.Methods: A three years (2014-2017) national case study to examine the new role's impact was carried out, in 18 hospitals, nine of which employ a food service dietitian (intervention), and 9 without (control). The number of nutritional analyses of menus was checked, as was the extent of kitchen staff training, and how often night meals were served for all patients. Data were gathered regarding food costs and waste with respect to food distributed to staff and patients. Food costs savings and waste reduction were calculated, based on reduction in provision of unnecessary meals, at a cost of 18 NIS per day per meal.

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Section: Discussionmentioning

confidence: 82%

Section: Discussionmentioning

confidence: 88%

Improved meals service and reduced food waste and costs in medical institutions resulting from employment of a food service dietitian – a case study

Yona

Goldsmith

Endevelt

2020

Isr J Health Policy Res

View full text Add to dashboard Cite

show abstract

“…Studies that implemented and evaluated the use of room service or other broader foodservice model interventions were excluded . Interventions that included a simultaneous change in foodservice models were excluded from the analysis as the outcomes could not be attributed to the meal ordering system alone …”

Section: Methodsmentioning

confidence: 99%

Impact of electronic bedside meal ordering systems on dietary intake, patient satisfaction, plate waste and costs: A systematic literature review

MacKenzie-Shalders

Maunder

et al. 2020

Nutrition & Dietetics

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Aim: Hospital foodservices provide an important opportunity to deliver valuable dietary support to patients, address hospital-acquired malnutrition risk and enhance patient satisfaction. Modifying the meal ordering process through the adoption of technology may actively engage patients in the process and provide an opportunity to influence patient and organisational outcomes. This systematic review was undertaken to evaluate the impact of electronic bedside meal ordering systems in hospitals on patient dietary intake, patient satisfaction, plate waste and costs. Methods: A systematic search following PRISMA guidelines was conducted across MEDLINE, CINAHL, EMBASE and Web of Science for randomised controlled trials and observational studies comparing the effect of electronic bedside meal ordering systems with traditional menus on dietary intake, patient satisfaction, plate waste and cost. The quality of included studies was assessed using the Quality Criteria Checklist for Primary Research tool.Results: Five studies involving 720 patients were included. Given the heterogeneity of the included studies, the results were narratively synthesised. Electronic bedside meal ordering systems positively impacted patient dietary intake, patient satisfaction, plate waste and costs compared with traditional menus. Conclusions: Despite the increase in healthcare foodservices adopting digital health solutions, there is limited research specifically measuring the impact of electronic bedside meal ordering systems on patient and organisational outcomes. This study highlights potential benefits of electronic bedside meal ordering systems for hospitals using traditional paper menu systems, while also identifying the need for continued research to generate evidence to understand the impact of this change and inform future successful innovations. K E Y W O R D Sdietary intake, foodservice, patient satisfaction, systematic review, technology

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“…Think about how you will link threads together, which order the data should be presented in and how best to portray something complex in a clear and concise manner. Look at some papers by other authors . We all have papers that we really like and value.…”

Section: Planning Your Papermentioning

confidence: 99%

Editorial: How to Write

Langley‐Evans

2019

J Human Nutrition Diet

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Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost

Abstract: This research provides insight into the benefits achievable with RS in the public hospital setting, confirming that a patient-centred food service model can cost-effectively improve clinical outcomes.

Cited by 50 publications

References 44 publications

Improved meals service and reduced food waste and costs in medical institutions resulting from employment of a food service dietitian – a case study

Improved meals service and reduced food waste and costs in medical institutions resulting from employment of a food service dietitian – a case study

Impact of electronic bedside meal ordering systems on dietary intake, patient satisfaction, plate waste and costs: A systematic literature review

Editorial: How to Write

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